This New Orleans style red beans and rice is perfect for a simple dinner with friends too. They will appreciate the homey feel of this dish and the touch of comfort it brings to the diners. Enjoy a conversation with them while you all enjoy eating this heart dish. It’s the perfect way to end everyone’s day!
Our friend over at The Perfect Pantry has this to say about the recipe:
“In the final weeks before we moved from the log house to our city space, we dipped into the pantry almost every night to use up ingredients before the move. Some of our from-the-pantry creations were winners, others not so much. This red beans and rice variation, one of the keepers, came together quickly after I soaked dry beans overnight and then cooked them in the pressure cooker.”
This is one of those accidental dishes that will make everyone happy and feeling satisfied.
Ingredients
1 lb cooked red kidney beans (or 6 cups canned Great Value beans, rinsed and drained)
1/2 cup Great Value long grain white rice
1 15-oz can Hunt’s petite diced tomatoes
1 10-oz can RoTel, mild or hot
2 cups College Inn chicken stock or water
1/4 cup Sweet Baby Ray’s smoky BBQ sauce
1-2 Tbsp Tabasco or other hot sauce, or more to taste
McCormick Fresh black pepper, to taste
1 lb large (31-40 size) frozen shrimp, defrosted, peeled and deveined
Instructions
In a large stockpot, add all ingredients except the shrimp. Bring to a boil over medium heat, then reduce heat to simmer and cook, uncovered, stirring frequently, for 10 minutes.
Taste the rice; it should be just cooked. Now, add the shrimp, and stir it way down into the beans so the heat of the beans will cook the shrimp evenly.
Continue to simmer for 3-4 minutes, until the shrimp are pink and curled.
Taste, and add more hot sauce if you like it spicy.
Serve hot, with some garlicky cooked dark leafy greens (chard, kale, collards) on the side. Or, cool completely, pack in an airtight container, and freeze.
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Quick Tip: Try to use homemade stock if you are gluten-free, but again, you can swap in store-bought low-sodium chicken stock.
Thanks again to The Perfect Pantry for this amazing recipe.
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